Oh, do I have a recipe for you! Baked oatmeal is practically a staple in our house. I used to associate oatmeal as a winter meal, until I discovered how good these can be in the summer, too. I typically make a batch on Saturday or Sunday and it lasts us throughout the week. I say us, because Mister Rabbit and little Bunny gobble these up.

Not to mention, these are perfect during the first trimester, you know, when you need to eat something even thougheating is the last thing in the world you want to do? I’d grab some baked oatmeal first thing in the morning and it would keep the nausea (somewhat) at bay until I could coherently make my second breakfast.

The recipe below is in the form of a muffin, but I sometimes skip the muffin tins and make it in a casserole dish, then I just slice little bars and let Bunny eat them that way. She recently learned to sign “more” and is constantly asking for more oatmeal, which makes this mama happy.

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If you make these as muffins, keep in mind that they’re not traditional muffins, so they won’t really rise. Also, play around with the extra ingredients; use what you have on hand already! I love that you can mix ingredients to your liking and that it’s stuffed with so many good-for-you foods: oatmeal, nuts, protein from the milk and eggs, fruit, flax seed, etc. The amount of muffins you’ll get in a batch will also vary depending on your add-ins.

Baked Oatmeal Muffins
adapted from Oven Love 

Ingredients:
2 large eggs
1/4 cup butter, melted (can use butter substitute)
1/4 cup agave nectar or honey
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons vanilla
2 Tablespoons brown sugar
2 Tablespoons flax seeds
4 ounces applesauce (one small container or a pouch)
1 apple, peeled and grated
1 1/4 milk
3 cups old-fashioned oats
1/4—1/2 cup chopped nuts (optional)
1/4—1/2 cup dried fruit (optional; I’ve prefer dried apples and dried cranberries)
1/4—1/2 cup fresh or frozen fruit (optional; I like frozen blueberries—I don’t thaw before adding)

Directions:

Line two muffin tins with muffin/cupcake liners (or spray a 9×13 pan with non-stick spray). Preheat oven to 375f (180c).  

In a large bowl stir together all ingredients except oats and your add-ins. Once everything is combined, mix in oats nuts and dried fruit. Carefully fold in fresh or frozen fruit.

Let oat mixture sit and soak for about 30 minutes at room temperature. After 30 minutes, scoop mixture into muffin cups (using 1/4 or 1/3 cup servings) or pour and smooth into baking pan. Bake for around 20 minutes or until the tops are golden brown and a toothpick inserted into the muffin comes out clean. Pop the muffins out of the tin and let cool completely on a cooling rack. Will keep in the fridge in an airtight container or Ziplock bag for up to a week.

Enjoy!